Classic Victoria Sandwich Sponge

The internet abounds with variations of this recipe for a butter cake containing equal weight of sugar, butter, egg and flour. It is made using the creaming method to whip air into the butter. It is often baked in shallow sponge tins, filled with jam and dusted with icing.

When baked in a loaf tin, as shown here, the name commonly becomes "pound cake" since traditionally, the cake uses 1 pound each of sugar, butter, egg and flour.



For one 18 cm sponge sandwich or small loaf:

100 g sugar
100 g butter
2 x 50 g eggs
100 g SR flour
1 t vanilla, optional
3 T jam for filling, optional
icing sugar for dusting, optional

1. Beat butter and sugar until light and fluffy. Use electric beaters or allow 20 minutes by hand if using a wooden spoon.
2. Beat in egg, one at a time, with a spoonful of flour to prevent cuddling in hot weather.
3. Fold in sifted flour.
4. Pour into a greased and floured tin.
5. Bake at 180 degrees Celsius for 20-30 minutes until a skewer comes out clean.

For a sponge sandwich, bake in 2 tins, by scaling half the weight of the batter into each tin. Otherwise, bake in one tin and split. Spread jam on one sandwich half and top with the other half. Dust with icing.

Since Queen Victoria enjoyed cake with cream and jam, and a cup of tea, the cake was named in her honour.

Tip:
In cup measurements, the quantities are 1 c flour and 1/2 c each of the other ingredients.